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MONOFLORAL HONEY

Acacia Honey

Acacia honey is a pale, liquid glass-like honey produced by bees that feed on Acacia flowers. It contains vitamins A, C, and E, flavonoids, and essential fatty and amino acids.

Acacia honey has hepatoprotective (liver) and nephroprotective (kidney) effects. Oral and topical administration of acacia has shown tissue proliferative and vulnerary (wound healing) properties. Studies also demonstrate effective healing properties of acacia honey in corneal (eye) injuries.

This honey variant possesses anti-inflammatory, anticancer, DNA protective, and antioxidant properties too.

A light and clear honey prepared from floral nectars of Robinia pseudoacacia, also known as Black Locust in North America and Europe. It’s one of the sweetest in honey varieties because of its mild delicate floral taste & high concentration of fructose. Acacia honey’s low sucrose content makes it a great choice for diabetics. It also cleanses the liver, regulates intestine, and is anti-inflammatory for the respiratory system.

Alfalfa Honey (Medicago sativa)

Alfalfa Honey has a mild floral aroma and a fine delicate flavor. As you might expect, alfalfa honey has a light grassy, but pleasant flavor. You might even catch a subtle vanilla flavor, but not as strong as in meadowfoam honey.

Alfalfa honey, produced extensively throughout Canada and the United States from the purple or blue blossoms, is light in color with a subtle spicy profile and mildly scented floral aroma. Its delicate nature doesn't overpower other flavors, making it a favourite choice for chefs for their baked foods and a fine table honey for tea lovers. Not as sweet as most honey types, it is a preferred choice for combining with other ingredients or enjoying straight from the jar.

Coming from the alfalfa (Medicago sativa) flowers, alfalfa or lucerne honey is famous for its prebiotic effects.

It has fructooligosaccharides that promote intestinal bacteria and improve digestion. Having alfalfa honey regularly can treat anemia, diabetes, and fever (antipyretic agent).

This rare honey has distinct sweet-smelling, full-bodied floral varietal. Aster honey is mainly abundant in the Mid-South United States. It is light-colored, prone to crystallize quickly, relatively thick and smooth in consistency, this aromatic honey is favorite for eating like candy.

Aster Honey

Solidago, commonly called goldenrods, is a genus of about 100to 120 species of flowering plants in the aster family, Asteraceae. Most are herbaceous perennial species found in open areas such as meadows, prairies, and savannas. They are mostly native to North America, including Mexico; a few species are native to South America and Eurasia. Some American species have also been introduced into Europe and other parts of the world.

Avocado Honey (Perseaamericana Mill.)

Plant origin, physicochemical parameters and composition were analysed to characterize the avocado honey (Perseaamericana Mill.) from Andalusia (Southern, Spain). Ashes content, total polyphenol, and electrical conductivity corresponded to these of a typical dark honey (>80 mm scale Pfund). Regarding mineral elements, K was predominant, followed by P and Mg. Antioxidant and invertase activities presented some desirable values. In the 20 analysed samples, 48 pollen types corresponding to 33 families were identified. Avocado pollen was found in high variability (13-58%). At least a 20% was suggested to guarantee the authentic avocado honey. Perseitol, sugar-alcohol identified only in avocado honey, fundamentally contributes to distinguish this kind of honey. The content varied between 0.31 and 1.56 g/100 g. The correlation between perseitol and avocado pollen was found to be significant. A minimum concentration of 0.30 g/100 g of perseitol is suggested to characterize the proposed monofloral avocado honey.

A misnomer, Avocado honey doesn’t taste like the fruit, avocado. This monofloral honey is produced mainly from California avocado blossoms originated in Southern Mexico, Central America, Australia, and several tropical regions. It’s having a dark color and fairly rich buttery flavor.

Basswood Honey (Tilia Americana)

For thousands of years linden honey was the most appreciated honey. The scent of the tiny yellow-white flowers of those huge trees that blossom in late spring or early summer, have always attracted humans as well as bees.

It is called basswood in America, lime in UK, and linden in Europe and Asia. (Though it is called “lime” it is not closely related to the lime fruit). But no matter the name, it belongs to the tilia genus, which has 30 species of trees, native throughout most of our Northern Hemisphere. The greatest species diversity is found in Asia.

The tree is reaching 20 to 40 meters (66 to 130 ft) tall, with oblique cordate leaves of 6 to 20 centimeters (2 to 8 in) across. The trees are hermaphroditic, having perfect flowers with both male and female parts, pollinated by insects.

It’s one of the few exceptional honey varieties having a light color, strong biting flavor, and a distinctive lingering flavor. This natural honey is produced from the cream-colored Basswood blossoms found in North America leaving fresh, pleasant \"woody\" scent that’s good with teas like Earl Grey and works well for salad dressings and marinades.

Beechwood Honey

It's a honeydew honey made from the honeydew secreted by 2 insects: Ultracoelostomaassimile and U. brittini, after feeding themselves from the sap of black beech (Nothofagussolandri) and red beech (Nothofagusfusca).

Popularly known as Honeydew honey, mainly produced in New Zealand\'s South Island. Its extraordinary aroma comes from the sap produced by aphids on the bark of beechwood trees giving distinct stature in honey index. Beechwood honey is fondly mixed into smoothies, sauces, pancakes and fruits like a sweet drizzle. This honey is a good supplement for improving the body\'s immunity and digestive system.

Blue Gum Honey

Eucalyptus globulus, commonly known as southern blue gum, is a species of tall, evergreen tree endemic to southeastern Australia. It has mostly smooth bark, juvenile leaves that are whitish and waxy on the lower surface, glossy green, lance-shaped adult leaves, glaucous, ribbed flower buds arranged singly or in groups of three or seven in leaf axils, white flowers and woody fruit. There are four subspecies, each with a different distibution, occurring in New South Wales, Victoria and Tasmania.

A eucalyptus honey specie, mainly found in South Australia and Tasmania, bestowing amber color and dense texture to honey. It gives a mouthwatering taste when consumed with toast and wafers in breakfast or ice-cream drizzle in dinners. Blue Gum honey is one of world best honey varieties enduring subtle cool, minty undertone like blue bubble gum kids love to chew.

Blueberry Honey (Cyanococcus Honey)

Produced in New England and in Michigan, Blueberry honey is taken from the tiny white flowers of the blueberry bush. It is typically light amber in color, has a pleasant flavor, a slight tang, and a blueberry aftertaste. A good table honey.

Widely used as table honey, this variation of bee honey is produced majorly in New England and Michigan. It’s originated from tiny white flowers of the blueberry bush, giving a light amber color, pleasant flavor with a slight tang, and aroma of blueberries.

Buckwheat Honey (Fagopyrum esculentum)

Buckwheat (Fagopyrum esculentum), or common buckwheat, is a plant cultivated for its grain-like seeds and as a cover crop. A related and bitterer species, Fagopyrum tataricum, is a domesticated food plant raised in Asia. Despite the name, buckwheat is not related to wheat, as it is not a grass. Instead, buckwheat is related to sorrel, knotweed, and rhubarb. Buckwheat is referred to as a pseudocereal because its seeds' culinary use is the same as cereals', owing to their composition of complex carbohydrates.

A study on buckwheat honey claimed that serum antioxidant capacity increased by 7%. Honey from buckwheat (especially Fagopyrum esculentum) has high bactericidal properties. Buckwheat honey variants from Canada can kill multi-drug resistant Staphylococcus aureus (MRSA) and other notorious pathogens. Due to its antioxidant properties and an abundance of micro- and macronutrients, buckwheat honey can protect your body and DNA from chemical or oxidative stress – better than manuka honey.

This variation of USA Honey is mainly produced in New York, Minnesota, Ohio, Pennsylvania, Wisconsin and parts of eastern Canada. It's dark-colored, full-bodied, rich in iron and highly-antioxidant unlike lighter honey- key reason for being popular with honey lovers. Buckwheat honey has been found to contain more antioxidant compounds than some lighter honeys making it the strongest of honey varieties.

Clover Honey (Trifolium)

Clover honey is honey that has been harvested from bees that have gathered nectar from a majority of clover. Clover honey varies in color from very white to extra light amber and has a mild, delicate flavor. Most honeys sold in the supermarket are clover honey.

Clover (from Trifolium species) honey is one of the safest dietary antibacterial agents you can get.

Unlike manuka, this honey doesn’t have methylglyoxal and doesn’t need hydrogen peroxide for its antibacterial effect. It is, hence, not a broad-spectrum antimicrobial agent.

Clover honey has unique phenolic compounds, along with the bee-derived antimicrobial peptides. These could be responsible for the specific antioxidant and antimicrobial activity against Pseudomonas, Bacillus, Staphylococcus species.

Clover Honey originates from Canada and New Zealand, one of the most popular honey varieties and widely available honey varieties. This form of white honey is a favorite varietal of many honey lovers having a pleasingly mild, floral sweetness with a surprising hint of sour aftertaste making it perfect ingredient for light sauces, salad dressings and baking!

Dandelion Honey (Taraxacum)

The Dandelion has traditionally been a nutritious source of food and a natural remedy for a wide variety of ills. Ironically it has been relegated to the status of a weed and is the focus of thousands of home owners’ annual lawn care struggle. Fortunately, while we may have forgotten how to use them, bees have not, and dandelion honey is the delicious consequence. However as a single flower (monofloral) honey, dandelion is rare, as it competes with other nectar producing plants growing at the height of the flowering season from April to May and beekeepers often leave this honey produced early in the season as food for the bees themselves to strengthen their hive in preparation for subsequent types of blossoms. On the other hand, because of the strength of its flavor, a pollen count as low as 5% is sufficient to be considered monofloral and can range from 5% to 65%. Its high glucose content causes it to crystallizes quickly and for this reason it can also be difficult to harvest.

Eucalyptus Honey (Eucalyptus globulus)

Eucalyptus honey is a type of honey made by honeybees that forage on eucalyptus. It is common in Australia, in Western Cape in South Africa, and in Brazil. Monofloral eucalypt honeys include Jarrah, Yellow Box, Grey box, Blue Gum, River Red Gum, Ironbark, Stringybark and Messmate.

Eucalyptus honey varies greatly in color and flavor, but in general, it tends to be a bold-flavored honey with a slightly medicinal aftertaste. It may be used in baked goods, sauces, dressings. (Tasmanian Leatherwood honey is considered a delicacy, but is not a eucalypt honey) The color is light amber to medium-dark red.

Unifloral honey derived from the flowers of eucalyptus (Eucalyptus rostrata) has luteolin, kaempferol, quercetin, myricetin, and ellagic acid. This honey acts as a powerful antioxidant and anti-inflammatory agent. Eucalyptus honey has sodium, potassium, manganese, magnesium, iron, copper, and zinc.

Eucalyptus honey originates from Australia but produced majorly in California. This polyfloral honey variant arrives from a larger plant genera, containing more than 500 distinct species and many hybrids. It may vary in color and flavor but tends to have a special herbal flavor and used by people as a protection against colds and headaches.

Fireweed Honey (Chamaenerionangustifolium)

Fireweed honey is the result of bees harvesting the nectar from the beautiful pink flowers of fireweed plants that grow across the Pacific Northwest, Alaska, and Canada. Fireweed gets its name because its seeds lay dormant in the soil for long periods of time until the land is burned by wildfire. This elusive fireweed honey is a rare treasure gathered by honeybees in the rugged mountains of British Columbia. It is white in colour with a smooth floral flavour and a distinct buttery finish. Fireweed honey is considered the champagne of all honeys because it is perfect with everything.

One of the world’s most expensive honey, Fireweed originates from a tall perennial herb grown in the open woods of North West US. Its light in color, sweet and complex at the same time with extraordinary smooth and buttery taste ideal for gourmet cooking, baking, glazing, BBQ grilling, meat & fish smoking.

Hawthorn Honey (Crataegusmonogyna)

Hawthorn essentially describes the large genus of shrubs that fit within the rose family. Many of these species are native to north America and are often grown for ornamentally for their bright white and pink flowers, and small red apple-like fruits. Hawthorn is full to the brim with potent anti-inflammatory and antioxidant compounds, hence it has traditionally been used as a herbal remedy for the treatment of cardiovascular disease, while also offering a means of reducing high blood pressure. While hawthorn is for the most part an invasive species of plant, its honey is notoriously difficult to obtain. This is thought to be due to the fact that it only produces a small amount of nectar (much less than many other species that bloom at the same time of year), thus making it somewhat less appealing to bees. As a result, this honey is highly sought after. This particular honey has a rich amber colour, often with a slight green tint. It has a delicate floral aroma, and an extremely rich taste profile that is often associated with a delightful nutty aftertaste. Due to the potent health boosting properties of hawthorn, this honey is thought to boost cell function while simultaneously enhancing cardiovascular and metabolic health.

Heather Honey (Calluna vulgaris)

Ling Heather honey is reddish/orange to dark amber. It has a slightly bitter, tangy, pungent, smoky, mildly sweet taste that persists for a long time. It has a strong distinctive woody, warm, floral, fresh fruit aroma reminiscent of heather flowers. There are two distinct types of single flower heather honey. One is from a single species, Ling Heather (Calluna vulgaris), a true heather, and the other type is from any of the Erica species. Both the C. vulgaris and all the Erica species belong to the Ericaceae family, but of the two types, Ling Heather honey is considered true “Heather Honey,” and it is quite different from Erica honey of the Erica species. It is often called Scotch, Summer or Autumn Heather to distinguish it from other Erica species. It is a low growing evergreen native of Europe with a liking for dry acidic soils. Ling Heather is considered a symbol of Scotland and is one of the national flowers of Norway.

It’s thick and amber in color with pungent flavors. Heather Honey is fragrant and floral with a lingering aftertaste. It’s commonly served with ham, chicken, lamb, seafood, cold dishes and strong black coffee. Due to its medicinal properties- extremely high protein content its preferable for honey supplements.

Ironbark Honey (Eucalyptus Paniculate)

Melita Iron Bark Honey is the perfect drizzler. It has attractive amber and orange flashes and a perfume reminiscent of almonds and coconut. Melita Iron Bark honey is delicious drizzled over dainty crepes, which can be filled with a combination of honey, cream cheese and raisins.

Ironbark is a highly favored, premium Eucalyptus floral which blossoms throughout the year in eastern Australia. Dense and Amber color makes this honey “favorite flavor enhancer in baking, barbecued meats and nutty addition to a smoothie.

Jarrah Honey (Eucalyptus Marginata)

Jarrah Honey Is the New Superfood from Australia You Need to Know. ... Enter jarrah honey. Harvested from the jarrah tree, it is rarer and more costly to produce than manuka because it comes from a species of tree endemic only to the most pristine, remote stretches of Western Australia.

West Australian Jarrah tree (Eucalyptus marginata) is a large forest tree usually found in the Jarrah forest, which extends from Gingin, north of Perth to as far south as Albany. The main commercial nectar flows are in the Darling Range. Jarrah trees are unique to Western Australia.

The Jarrah tree is a magnificent tall timber tree that can grow up to 40 metres in height. It is a slow growing Eucalyptus tree that can live up to 1000 years. It has with a brown fissured bark that can withstand intense forest fires and a large green canopy.

Kamahi Honey (Weinmannia racemose)

Kamahi is a common native tree with stunning white bottle-brush flowers grown on the rugged west coast of the Southern Alps in New Zealand. A favourite with chefs, Deep Blue Health Kamahi honey is a light amber colour with a rich, complex full-bodied taste. Produced and harvested from both the North and South Island, but mostly from the West Coast of the South Island from Kamahi Trees sitting 25 metres high in the canopies of our beautiful forests.

You will find Kamahi honey mostly creamed due to its above average tendency to crystallise.

Leatherwood Honey (Eucryphia Lucida)

Leatherwood honey is, as its name suggests the honey that bees produce from the nectar of the Leatherwood(Eucryphia lucida) plants' flower. The Leatherwood plant is endemic to Tasmania and is found in the wetter forest regions throughout the Western portion of the state. Leatherwood is the single most important nectar plant in Tasmania accounting for about 70% of all honey produced. Other sources of nectar include clover(in pasture), Eucalyptus blossoms and Blackberry. The variety of plants available to bees in nectar foraging may be used as a supplement to the Leatherwood plant in times of poor flowering or in parts of the season when Leatherwood does not flower, this is a preferable diet to feeding the bees sugar. Pure(unblended) varietal honey(such as Leatherwood) is analagous to single malt scotch whisky, even though flavours may vary from one season to the next and from batch to batch the flavour and character of the unblended product is superior enough to fetch a premium price. Unblended Leatherwood honey has a unique taste and smell which is quite different from that of blended honey and to many people consider it an acquired taste, some people swear by it others swear about it.

Leatherwood honey arrives from leatherwood blossom -- a eucalypt found in the south-west of Tasmania & Australia. It’s established worldwide as a distinct honey iherb with a unique taste and strong floral flavor. It makes an excellent spread on wheat toast, cakes, muffins, coffee and tea.

Linden Honey (Tiliachinensis)

Linden honey is one varieties that will completely change the misconception of those who think that honey is no more than just sugared water. Linden honey originates from the linden-woods that stretch across the slopes of Mountains in Western Ukraine, also known as Lime or Basswood.

Obtained from the blossoms of Linden or Basswood trees of several species of Tilia; it is known as Linden or Basswood honey in North America and Lime honey in the UK and Europe. It is a premier honey that has been enjoyed for thousands of years. At the height of blossoming in a Linden grove or on a street lined with Linden trees, the ambrosial aroma of the tiny yellow-white flowers surrounds you and draws bees from miles around. Among the most common Linden trees in the United States is the Tiliaamericana and the White Basswood (Tiliaheterophylla).

Linden honey has a light yellow color and a very distinctive yet delicate fresh woody scent, making it elite one of honey varieties. It’s medically proven for anxiety and insomnia, also used in the treatment of colds, cough and bronchitis.

Lavender Honey (Lavandula)

Lavender honey is a premium honey. Flowery, pleasant, well balanced and rounded, very fine honey aroma and the delicate floral scent with an evident Lavender component. It has a very persistent medium sweet taste that grows with the finish. It has the scent of lavendar, medium sweetness lavender scented, and has a medium amber color.

Lehua Honey (Metrosiderospolymorpha)

Lehua Honey is made from the lehua (blossoms) of the ʻōhiʻa lehua (Metrosiderospolymorpha), and is probably the rarest Hawaiian Honey.

One of the world's rarest honeys, organic Ohi'a Lehua honey (also known as Lehua honey) is found only in Hawaii, and is produced in late spring and early summer from Lehua blossoms in the Ohi'a forests of Mauna Loa. It is a white, crystallized honey, with a naturally thick, spreadable texture, and a delicate, understated floral flavor. Ideal for tea drinkers, since it doesn't mask the taste of the tea, it is also excellent for spreading on toast, mixing with nut butters, and scooping directly from the jar!

Macadamia Honey (Macadamia integrifolia)

Macadamia honey is a type of honey produced by bees the are placed near macadamia nut tree orchards, where all of their pollination activity is focused on the white flowers that the macadamia nut tree produces. This gives the honey a nutty flavor that is reminiscent of the macadamia nut itself. A common source for macadamia nut honey is from the US state of Hawaii, where the macadamia nut industry is widespread and the trees flower in the winter season. The dominant producer of macadamia nuts in general, however, is Australia, which produces over one-third of all the world's macadamia nuts each year as of 2011.

Macadamia Honey originated in Australia but also supplied from the United States. Its a deep colored honey possess a distinctive aroma, subtle nutty flavor that goes well with fruit and vegetable salads, ice-cream, toasts, herbal tea, and grilled chicken wings as well.

Mangrove Flower Honey (Rhizophora mangle)

Mangrove honey comes from the organic honey flowers on Mangrove trees in state preserve remote islands in Florida. Each summer the Mangrove trees produce an organic nectar rich flower the bees love to use to make this raw unfiltered honey. This is a special ocean honey from a dwindling habitat. The bees are using Mangrove trees from protected state lands that are free of pesticides. This honey is made by bees gathering nectar from the flowers on the Mangrove Tree which grows in coastal saline water. Mangrove honey is a salty pleasantly mild honey.

Manuka Honey (Leptospermum scoparium)

Mānuka honey is a monofloral honey produced from the nectar of the mānuka tree, Leptospermum scoparium. The honey is commonly sold as an alternative medicine. There is no conclusive evidence of medicinal or dietary value in using mānuka honey other than as a sweetener. The word mānuka is the Māori name of the tree; the spelling manuka (without a macron) is common in English.

Mānuka honey is produced by European honey bees (Apis mellifera) foraging on the mānuka (Leptospermum scoparium), which evidence suggests originated in Australia before the onset of the Miocene aridity. It grows uncultivated throughout both southeastern Australia and New Zealand.

Manuka honey is produced by bees that feed on the flowers of the New Zealand Manuka bush (Leptospermum scoparium). It contains high concentrations of methylglyoxal (MGO) and dihydroxyacetone, which may account for its antibacterial activity.

Applying manuka honey on wounds stimulates the formation of new blood cells and promotes the growth of fibroblast and epithelial cells. This honey has potential wound-healing (vulnerary) activity.

It is rich in vitamins B1, B2, B3, B5, and B6, and amino acids lysine, proline, arginine, and tyrosine. It also contains minerals like calcium, magnesium, copper, potassium, zinc, and sodium.

Melipona Honey (Melipona beecheii)

Melipona bee honey is a thick, sweet-sour liquid obtained from stingless bees of the genus Melipona. This honey is known for being less dense than that obtained from honeybees in the genus Apis, as its humidity levels are higher. Its color varies depending on the native flowers visited by these bees, ranging from nearly transparent to dark amber, and it features more nutritional and curative properties than honey from the common honeybee. Melipona bees feed on native plants whose flowers, rich in alkaloids and flavonoids, give the honey its highly medicinal properties. The extraction of honey differs from the one generally used in beekeeping, which consists of comb centrifugation. Melipona bees stock honey in sack-like wax structures that must be broken or crushed to extract the product.

They are highly social bees that can form perennial colonies of thousands of individuals. Their nesting habits are unique and vary: They can build their hives in hollow trees and shrubs, or even in termite mounds within or under the ground.These bees produce small amounts of honey, but of excellent quality.

Mesquite Flower Honey (Prosopis glandulosa)

This honey is made by bees gathering nectar from the flowers on the Mesquite Tree (Prosopis glandulosa). Mesquite honey is a lightly floral and pleasantly mild honey. The Mesquite Tree flowers from March to November, with pale, yellow, elongated spikes and bears straight, yellow seedpods. It has rounded big and floppy, drooping branches with feathery foliage and straight, paired spines on twigs.

Orange Blossom Honey (Citrus sinensis)

Orange blossom honey comes primarily from flowers of the orange blossoms from orange trees, but can be from a combination of citrus sources, is usually light in color and mild in flavor with a fresh scent and light citrus taste. Orange blossom honey is produced in Florida, Southern California and parts of Texas.

Orange Blossom honey is often made from mixed citrus nectars (Citrus ssp.) including oranges, grapefruit, lemons, mandarins, tangerines, limes and many others. It is a thick, very sweet honey. Initially the aroma is of medium intensity reminiscent of orange blossoms. With time, it takes on an additional delicate fruity aroma like marmalade with slightly citric acid tones. Light amber to white, the lighter color and milder flavor coming in years when there is a large harvest and the honey is little contaminated by other nectars. It will darken with age and crystallizes slowly into granules of various sizes.

Purple Starthistle Honey (Centaurea calcitrapa)

Star thistles, including knapweeds and cornflowers, belong to the Centaurea genus. These in turn are allied with thistles belonging to the Asteracea family of plants. Centaurea is probably one of the largest sources of all thistle honeys. Being good producers of nectar, along with their tendency to grow together (often as an invasive weed), may make them the primary source of nectar at that time of the year. The result is varietal honeys from many different species of Centaurea.

Centaurea species produce a very fine mild flavored honey. It has a light, transparent and a thick viscous appearance with a distinct aroma of anise (some say almonds), slightly sharp or pungent with notes of sweet, spicy cinnamon, molasses and prune.

It has a mild flavor of anise, low sweetness and hints of cinnamon flavor, slightly waxy, metallic flavor and sweet persistent aftertaste. It is slow to crystallize. Individual characteristics vary by specific Centaurea species.

Rapeseed Honey (Brassica napus)

Rapeseed honey aka rape honey, Colour: White. After crystallization, the honey is whitish or dull ivory.

Aroma: floral – fresh fruit (fruity), warm, spoiled and vegetal

Intensity of odour: medium

Acidity: weak

Sweetness: low.

Honeys, like acacia, with high fructose content are sweeter than those with high glucose content.

Rapeseed honey aka rape honey is generally white in color, and floral aroma – fresh fruit (fruity). It’s low in sweetness unlike acacia, having high fructose rather than high glucose content.

Raspberry Honey (Rubusidaeus)

Raspberry honey removes fatigue, nervous tension and, like other honeys, has beneficial effects on the entire human body. Especially useful is this honey raspberry for colds.

When it flowers: it blooms in June and July for 25-40 days. The flowers produce nectar and contain a lot of pollen. Bees are very actively attended by raspberries. With a good, warm weather and sufficient humidity the nectar secretion increases, which improves the honey harvest. There are years when raspberry honey-collecting for the day reaches 2-3.5 kg per family.

It has a slight raspberry flavor, and it will crystallize quickly, so its usually made into a creamed honey that has a light color.

Red Gum Honey (Eucalyptus camaldulensis)

Red Gum is a popular Australian honey. It has a rich golden colour, a savouryflavour and aroma. This honey has been produced from the Heathcote region along the McIvor creek from the single eucalyptus floral variety. The honey is cold extracted and claimed to have a low Glycemic Index (GI) of 46.

Redgum Honey is from a family-run operation in Western Australia. The honey is collected from virgin forests using traditional methods. It is not filtered or heat-treated. It therefore retains its natural phytonutrients, enzymes, antioxidants, propolis, pollen, vitamins and minerals for your good health.

This is raw honey as processing honey removes and destroys much of the health-promoting qualities. For the same reason, it is not advisable to mix with very hot water or cook/bake with it.

Red Gum is a darker premium variety of honey mainly originated in Australia. It has a high level of antioxidants and a distinctive aroma compared to the rest. It's also a favorite ingredient in bread baking and meat marinades.

Rewarewa Honey (Knightiaexcelsa)

Rewarewa Honey is a delicious golden honey sourced from the nectar of New Zealand's elegant Rewarewa tree, also known as the honey-suckle tree.

Rewarewa Honey has a beautiful deep reddish amber appearance and rich, full bodied caramel-like taste. Produced from New Zealand's native Honeysuckle tree, Rewarewa Honey is high in natural antioxidants.

Rewarewa honey is produced from New Zealand's native Honeysuckle tree with red long succulent flowers.

These unusual cylinder shaped flowers only blossom for a very short period to produce nectar with a truly native flavour.

This gourmet honey contains high levels of antioxidants to support your health and well-being.

Rewire honey is a malty variant coming from hills and valleys of New Zealand. It possesses a caramel-like and slightly burnt flavor making it natural sweetener for hot drinks and a spread.

Rosemary Honey

Rosemary honey is produced from Rosmarinus officinalis and is widely used in European countries. It is rich in kaempferol, an antioxidant. Rosemary honey can be used in emulsions and cosmetics to lock the moisture in the skin. Due to its physicochemical properties, rosemary honey can be used as a natural moisturizing agent with a high therapeutic value.

Sage Honey (Salvia Officinalis)

Sage honey is not made only from Salvia Officinalis, but from any of the species from the genus Salvia. Taste: sweet and balanced, similar to tupelo honey.

Sage Honey. Bloom's Sage honey, produced in the California foothills, is a rare, premium honey prized for its delicate flavor, smooth finish, and light color. It derives from the Latin “salvia” which means “to heal.” Floral Source: Purple Sage, Black Sage, other CA wildflowers.

Raw honey has antioxidants and contains helpful trace elements and minerals, such as cobalt, copper, iodine, iron, magnesium and phosphorus. Parents looking for natural remedies have used sage honey to control excessive sweating and turned to its smooth, thick texture to soothe sore throats.

Sage Honey is a light color, heavy-bodied and mild-flavored primarily produced in California. It’s slow to granulate and favorite honey variety among honey packers.

Saw Palmetto Honey (Serenoarepens)

Honeybees make Saw Palmetto Honey from Serenoarepens, a short palm tree topped by an enormous crown of fan-shaped leaves. If you've been anywhere in Florida or along the coast of Alabama, Louisiana, Georgia or southern South Carolina, you've probably seen it. The saw palmetto, a miniature palm tree, produces fruit once a year, from the profusel flowers, which the bees visit.

Sourwood Honey (Oxydendrum arboretum)

Sourwood Honey comes from the Sourwood tree (Oxydendrumarboreum) a member of the Ericaceae family, also called the Sour gum, Sorrel tree or Lily-of-the-Valley tree.

Sourwood Honey has a floral and light taste with hints of baking spices and anise. The honey's color is typically light amber with a slightly gray or brown tint and its texture is defined by a smooth, caramel buttery quality. Sourwood Honey is most abundant in the mountains of North Georgia and Western North Carolina.

Sourwood Honey is made by the bees from Sourwood blossom nectar. Good Sourwood Honey can only be made with trees that bloom above 1000 ft. in the mountains of Georgia and Tennessee.

This light-colored, delicate, subtle honey has an almost caramel or buttery flavor, and a pleasant, lingering aftertaste. With this honey, you don't need any more butter on your biscuits or bread!

Tawari Honey (Ixerbabrexioides)

Tawari (Ixerbabrexioides) is an endemic New Zealand tree (found nowhere else in the World).

Ixerbabrexioides, the sole species in the genus Ixerba, is a bushy tree with thick, narrow, serrated, dark green leaves and panicles of white flowers with a green hart. The fruit is a green capsule that splits open to reveal the black seeds partly covered with a fleshy scarlet aril against the white inside of the fruit. Ixerba is an endemic of the northern half of the North Island of New Zealand. Common names used in New Zealand are tawari (Māori: tāwari) for the tree and whakou when in flower. It is assigned to the family Strasburgeriaceae. The 'Beaujolais' of honeys, Tawari is best savoured when young. It's origins are the lowland forests of New Zealand's far north where the elegant tree's waxy white flowers prized by ancient Maori gift the bees a light yellow nectar with a lingering butterscotch flavour. So subtle and mild, it's perfect for topping pancakes, waffles or icecream.

Originating from creamy white flowers of New Zealand's Tawari trees, this honey has a golden color and creamy butterscotch flavor, perfect choice for topping desserts; pancakes, waffles or ice-cream.

Wilelaiki Honey (Schinus terebinthifolius)

Our most versatile honey, organic Wilelaiki Blossom, is collected in the late summer and autumn from Christmasberry trees on the lower elevations of the leeward side of the island. The tree, originally introduced to Hawaii from Brazil, produces honey with a brilliant amber sparkle and a peppery finish. Wilelaiki combines wonderfully with cheeses, vegetables, and meats. This is a gift for a gourmet.

Yellow Box Honey (Eucalyptus Melliodora)

The Yellow Box Eucalyptus has creamy pale yellow blossoms and a yellow inner bark. The Latin name, Eucalyptus Melliodora is apt; Melliodora is translated as “odor of honey” referring to the sweet honey aroma of the blossoms. The Yellow Box is a common species in the grassy woodlands of the tablelands and western slopes of the Great Dividing Range, extending from northern Victoria, through New South Wales into southeastern Queensland. This species is usually 15–30 m tall and mainly grows on gentle slopes, foothills or on flats near watercourses. It blossoms from October through January.

Yellow box is one of the most popular honey varietals in Australia. It has a beautiful light amber color, aromatic, with a mild distinctive flavor that is smooth and buttery on the tongue. Fairly sweet, it is dense and slow to crystallize.

Get more details about Monofloral Honey, visit now!

#monofloral honey #acacia honey #UAE honey #USA honey #european honey

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heilpraktiker-hannover · 7 years

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Avocado Helps Reverse Metabolic Syndrome

by Case Adams, realnatural.orgMay 4, 2017 07:47 PM

Continuing medical research is proving that avocado (Persea Americana) provides one of the most effective ways to naturally reverse or prevent metabolic syndrome.

What is metabolic syndrome? It is one or a combination of related conditions: Cardiovascular disease, poor cholesterol levels, obesity, and/or diabetes.

Wow, that’s a big task for something that grows on trees and tastes great. Avocados grow throughout the world. And they are readily available at most grocery stores, restaurants and other food venues.

Avocado consumption most likely began in South and Central America, where the tree is indigenous. Today, avocado trees grow throughout North and South America, Australia, Pacific Islands, Europe, Asia and Africa. The tree can grow very large, reaching 100 feet in some regions. A single avocado can weigh from a couple of hundred grams to a full pound (453 grams) in some cases.

A nutrient dense food

The avocado is tasty, but it is also nutrient dense. It’s fat content is primarily monounsatured, at 15 grams for a medium avo. A medium avo also contains a healthy 9 grams of fiber. Avos also contain niacin, vitamin E, vitamin A, B vitamins (B1, B2, B3, B5, B6, B12, folate, and choline), betaine, vitamin C and vitamin K1. Avos also contain a fair amount of minerals such as copper, magnesium and some zinc. Yea, nutrient dense is right.

But the secret of avocado’s nutritional content lies in its more subtle phytonutrients. These include:

• Tocopherols: alpha-tocopherol, beta-tocopherol, gamma-tocopherol, delta-tocopherol • Carotenoids: alpha-carotene, beta-carotene, lutein, beta-cryptoxanthin, zeaxanthin • Phenols: hydroxybenzoic acids, hydrocinnamic acids, rutin, resveratrol, coumarins, tannic acid • Phytosterols/phytostanols: beta-sitosterol, campesterol, stigmasterol, beta-sitostanol, campestanol, stigmastanol • Complex sugars: D-mannoheptulose, perseitol

This complex combination of phytochemicals and healthy fats gives avocados the ability to:

• Reduce triglycerides • Reduce LDL-cholesterol • Improve artery health • Lower blood sugar • Help reduce weight • Reduce insulin resistance • Reduce risks of strokes and heart attacks

We’ve also shown the evidence that avocados are anti-cancer.

Let’s take a quick look at the evidence for how avos reduce metabolic syndrome:

Avocados reduce triglycerides and bad cholesterol

A number of studies have shown that avocados reduce bad cholesterol levels.

A 2015 study from Penn State University and the University of South Australia studied 45 overweight people. They were split up into three groups and given different diets, including one group receiving a diet that included a daily avocado. The avo diet significantly reduced LDL-cholesterol and decreased LDL particle number.

A 1995 study from Mexico found that a daily avocado reduced LCL-cholesterol and increased HDL-cholesterol. It also reduced triglycerides.

A 1996 study tested 37 adults with high cholesterol levels and high triglycerides. A seven-day diet with avocados resulted in a 22 percent reduction in triglycerides, and a 22 percent reduction in LDL-cholesterol. HDL-cholesterol levels also increased by 11 percent.

A 1992 study from Australia on 15 healthy women found that 3 weeks of a diet containing avocadoes significantly reduced LDL-cholesterol and increased HDL-cholesterol. The avo diet also reduced apolipoprotein B levels as well.

Another 1992 study tested 16 healthy people for two weeks. Those given the high avo diet saw reductions in triglycerides and LDL-cholesterol. The researchers concluded:

“Avocado is an excellent source of monounsaturated fatty acid in diets designed to avoid hyperlipidemia without the undesirable effects of low-saturated fat diets on HDL-cholesterol and triglyceride concentrations.”

Avocado helps control weight

A 2005 study from Ohio State University studied 11 people who were overweight. In two crossover studies, the researchers found that adding one avocado to their diets for six weeks resulted in reduced body weight, GMI and body fat percentage.

Animal studies also showed avocados contain anti-obesity effects.

Avocado helps control diabetes

A 2015 study on 26 overweight adults found that a half avocado daily decreased insulin resistance and reduced blood sugar levels and glucagon-like peptide-1.

A 2013 study tested 17,567 people in the U.S. Avocado consumption reduced post-meal insulin levels, indicating an increase in insulin sensitivity. Avocados also reduced post-meal hunger in regular avo eaters.

This study also concluded that regular avocado consumption significantly reduced the risk of metabolic syndrome.

A 2011 study on managing diabetes on Togo found that traditional healers used avocados to reduce type 2 diabetes symptoms.

A 1994 study on 12 women with type 2 diabetes also confirmed this. After four weeks, the researchers found the avocado-rich diet improved glycemic control.

A number of animal studies have confirmed these effects.

The heart healthy avocado

The conclusion is clear. Avocado is heart-healthy. A 2013 study from UCLA found that avocado exerts an anti-inflammatory effect upon blood vessels. Within three hours of consumption, 68 grams of avocado reduced the NF-kappa beta inflammatory pathway and other signs of artery inflammation.

The combination of avocado’s ability to reduce triglycerides and LDL-cholesterol and reduce blood glucose levels through greater insulin response automatically means that avocado is heart-healthy. This is because these elements all contribute to a greater damage to blood vessels. They produce what is called lipid peroxidation within the bloodstream. Lipid peroxidation damages blood vessel walls, increasing atherosclerosis and the risk of heart attacks and strokes.

The conclusion is clear: An avo a day will help keep metabolic syndrome away.

REFERENCES:

Tabeshpour, J., Razavi, B. M., and Hosseinzadeh, H. Effects of Avocado (Persea americana) on Metabolic Syndrome: A Comprehensive Systematic Review. Phytother. Res. 2017 April. doi: 10.1002/ptr.5805.

Wang L, Bordi PL, Fleming JA, Hill AM, Kris-Etherton PM. Effect of a moderate fat diet with and without avocados on lipoprotein particle number, size and subclasses in overweight and obese adults: a randomized, controlled trial. J Am Heart Assoc. 2015 Jan 7;4(1):e001355. doi: 10.1161/JAHA.114.001355.

Sabaté J, Wien M, Haddad E. Post-ingestive effects of avocados in meals on satiety and gastric hormone blood levels. Human Health Nut. 2015; 459–461.

Li Z, Wong A, Henning SM, Zhang Y, Jones A, Zerlin A, Thames G, Bowerman S, Tseng CH, Heber D. Hass avocado modulates postprandial vascular reactivity and postprandial inflammatory responses to a hamburger meal in healthy volunteers. Food Funct. 2013 Feb 26;4(3):384-91. doi: 10.1039/c2fo30226h.

Fulgoni VL 3rd, Dreher M, Davenport AJ. Avocado consumption is associated with better diet quality and nutrient intake, and lower metabolic syndrome risk in US adults: results from the National Health and Nutrition Examination Survey (NHANES) 2001-2008. Nutr J. 2013 Jan 2;12:1. doi: 10.1186/1475-2891-12-1.

Karou SD, Tchacondo T, Djikpo Tchibozo MA, Abdoul-Rahaman S, Anani K, Koudouvo K, Batawila K, Agbonon A, Simpore J, de Souza C. Ethnobotanical study of medicinal plants used in the management of diabetes mellitus and hypertension in the Central Region of Togo. Pharm Biol. 2011 Dec;49(12):1286-97. doi: 10.3109/13880209.2011.621959.

Unlu NZ, Bohn T, Clinton SK, Schwartz SJ. Carotenoid absorption from salad and salsa by humans is enhanced by the addition of avocado or avocado oil. J Nutr. 2005 Mar;135(3):431-6.

López Ledesma R, Frati Munari AC, Hernández Domínguez BC, Cervantes Montalvo S, Hernández Luna MH, Juárez C, Morán Lira S. Monounsaturated fatty acid (avocado) rich diet for mild hypercholesterolemia. Arch Med Res. 1996 Winter;27(4):519-23.

Carranza J, Alvizouri M, Alvarado MR, Chávez F, Gómez M, Herrera JE. Effects of avocado on the level of blood lipids in patients with phenotype II and IV dyslipidemias. Arch Inst Cardiol Mex. 1995 Jul-Aug;65(4):342-8.

Lerman-Garber I, Ichazo-Cerro S, Zamora-González J, Cardoso-Saldaña G, Posadas-Romero C. Effect of a high-monounsaturated fat diet enriched with avocado in NIDDM patients. Diabetes Care. 1994 Apr;17(4):311-5.

Colquhoun DM, Moores D, Somerset SM, Humphries JA. Comparison of the effects on lipoproteins and apolipoproteins of a diet high in monounsaturated fatty acids, enriched with avocado, and a high-carbohydrate diet. Am J Clin Nutr. 1992 Oct;56(4):671-7.

Alvizouri-Muñoz M, Carranza-Madrigal J, Herrera-Abarca JE, Chávez-Carbajal F, Amezcua-Gastelum JL. Effects of avocado as a source of monounsaturated fatty acids on plasma lipid levels. Arch Med Res. 1992 Winter;23(4):163-7.

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